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Abstract
To obtain a higher productivity of a substance Monakulin (k) has been development in the optimal conditions the way solid Wasit mushroom monascus purpureus on two types of agricultural waste in the laboratory within range. Was evaluated chemical composition and physical properties and microbiological properties as well as the study of biological material Monakulin (k) produced were also evaluated sensory attributes of food products applied to a substance Monakulin (k) in various concentrations.